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bowl of broccoli cheese soup garnished with shredded cheese
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5 from 6 votes

Broccoli Cheese Soup

Better than Panera, creamy Broccoli Cheese Soup with fresh broccoli and plenty of cheese. Whips up in 30 minutes!
Prep Time5 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: broccoli cheese soup, broccoli cheddar soup, cream of broccoli soup, panera bread copycat soup recipe
Servings: 5


  • 1/4 cup butter
  • 1 small onion chopped
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1/4 cup all purpose flour
  • 2 1/4 cups half and half
  • 2 cups chicken stock may use vegetable stock
  • 4 cups fresh broccoli cut in bite size pieces
  • 2 cups sharp cheddar cheese grated (8 ounces)
  • salt and pepper to taste


  • Add the butter to a soup pot and once it melts, drop in the onions, celery and carrots then season with salt and pepper.
  • Cook over medium heat 2-4 minutes or until the onions are soft then sprinkle the flour over the top. Stir to blend and cook one minute.
  • Whisk in the chicken stock then add the half and half and broccoli. Cover and cook over low heat 15-18 minutes or until the vegetables are tender. 
  • Turn the heat to low then blend in the cheese and season with salt and pepper. I start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper (add more to your own taste). 
  • The soup is ready to eat at this point but if you like a smoother blend (shown in photos), use an immersion blender and pulse in several areas of the pot until it’s the consistency you like then eat right away.
  • NOTE: if you don’t have an immersion blender transfer about one cup of the soup to a standard blender, puree then return to the pot.